Garden Focaccia Recipe

How to make it

1. Combine the first cup of warm water with sugar and yeast and mix to combine. Set it aside for about 5 minutes or until it looks foamy. Place the water/yeast mixture in the bowl of a stand mixer with the bread hook attached. Add in about 1 cup of flour and mix on low until combined. 
2. Add in the rest of the water, the olive oil and the salt and half of the remaining flour. Mix on low until combined. Continue adding in the flour while mixing on low until the dough pulls away from the sides of the bowl. If it's still too sticky, add in a couple more tablespoons of flour until it comes together. The dough will be very soft. Keep mixing on low until the dough develops enough gluten that when you touch it, it bounces back.
3. Place the dough into a bowl with about a tablespoon of olive oil. Cover with plastic wrap and let rise in a warm place for 1-2 hours or until it has doubled in size. Pour enough olive oil into a 12"x17" sheet pan so there is a thin layer of oil covering the entire bottom of the pan. Put some olive oil on your hands to prevent sticking and then pull the focaccia dough out of the bowl. It will be very loose. Lay it in the pan and begin stretching it. Cover and allow to proof for one hour.
4. When ready to bake the bread, dimple the surface with oiled fingers. Drizzle Lee Kum Kee Chiu Chow Style Chili Crisp Oil onto the top of the bread until all the dimples have a little oil in them. Spread some Lee Kum Kee Chili Garlic Sauce and sprinkle flakey salt on top. Decorate the top in a garden design with veggies and herbs of choice. Brush all the veggies and herbs with more olive oil to prevent burning.
5. Bake in the oven at 450º Fahrenheit for 20-25 minutes or until the focaccia is golden. Serve with a drizzle of Lee Kum Kee Chili Crisp Oil.
   
   Visit our Chiu Chow Chili Crisp Oil page at the bolded link for more spicy chili crisp recipes.